Harry's Jumbalaya recipe

This is a family favorite and one of Harry's specialties that he loves to make for a big group. It was originally a dutch oven recipe, but we have made it on the stove top also with equal success.

This makes a very large amount, so we sometimes make a half batch, but it also freezes well and can be used for meals later that way.

Jumbalaya
1 chicken, cooked, cut up. Using a Costco or grocery store rotisserie chicken is the most flavorful easy way to get the chicken, or perhaps easier, use canned chicken, enough for about 4 cups of meat. For canned, drain and save juice and use for part of the broth

3/4 lbs link sausage-brown, cool, cut into 3/4 inch pieces.

1 lb shrimp (optional, but really, one of the best parts) This goes in the last 10 minutes. Raw is best. If frozen, you will only need to cook until it is heated through. Remove tails before cooking.

28 oz can tomatoes-do not drain

2 cups uncooked medium grain white rice (or brown-but cook longer until it is tender)

4 cups chicken broth

1 diced onion

1 minced clove of garlic

1 bell pepper diced (any color)

2 tbsp butter

1/8 tsp dried thyme or 1/2 tsp fresh

1/2 tsp red pepper flakes OR liquid tabasco sauce, or to taste

2 teaspoons salt

1.8 tsp black pepper

Saute onions, garlic and peppers in sausage fat and butter.
Add tomatoes, broth and all remaining ingredients except shrimp
With white rice, cook 10 minutes, add shrimp, cook 10 more minutes until rice and shrimp are done-With brown rice, cook 35 minutes, add shrimp, cook 10 minutes more until rice is done and shrimp is opaque.